Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
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The Caterer

Banana sandwich

11 September 2006
Banana sandwich


For the ice-cream:
1 pint double cream
1 pint milk
12 egg yolks
300g castor sugar
500ml banana purée


Mix egg yolks and sugar. Boil the cream and milk then whisk on to the eggs and sugar. Return to a thick-bottomed pan and cook out to anglaise consistency.

Take off the heat and add purée blend and pass through a chinois. Leave until cool and then churn.

For the banana bread:
4 large bananas
8oz self-raising flour
Pinch of salt
6oz castor sugar
4oz unsalted butter
2 eggs
2tbs golden syrup


Mash bananas cream butter and add bananas. Add dry ingredients and beat together until smooth.

Pour into a lined terrine mould and bake in a moderate oven (160°C/325°F) for 45 minutes.

Take out of the mould and cool.

For the banana brûlée:
8 egg yolks
1 pint double cream
2 ½oz castor sugar
2 bananas


Boil the cream whisk eggs and sugar together pour cream into eggs.

Cook out in a thick-bottomed pan until thick do not let this mixture boil.

Take off the heat and blitz with a hand blender and pass.

When cool chop banana into dice and add to brûlée mix.


Take two slices of banana bread. Put banana brûlée into a demi-tasse sprinkle icing-sugar over and glaze.

Chop one banana per person into five pieces cook in caramel sauce until warm.

Place a slice of banana bread on a plate put on three pieces of banana and place the next slice of banana bread on top with the remaining banana on top of this.

Arrange a ball of banana ice-cream next to the sandwich.

Put the banana brûlée at the opposite side of the plate.

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